Tofu Pita Wraps

vegetarian wrap with tofu fresh 628502 1


  • firm tofu drained  1 block 
  • extra-virgin olive oil  3 Tbsp
  • ground coriander 2 tsp. 
  • red onion, thinly sliced 1/2 
  • seasoned rice vinegar  3 Tbsp. 
  • crushed red pepper flakes  1/2 tsp. 
  • whole-milk Greek yogurt 1/2 cup 
  • ground cinnamon  1/2 tsp. 
  • salt, plus more  1 tsp.
  • garlic clove, finely grated  1 small
  • smoked Spanish paprika  2 tsp. 
  • 4 pitas, warmed
  • 2 Persian or mini cucumbers, thinly sliced lengthwise
  • Mint leaves (for serving)


  1. Preheat the oven to 425°F. Put the onion and vinegar in a small bowl; squeeze the tofu into a medium-sized bowl, so as to remove as much water as possible, if it starts to crack, please do not worry. 
  2. When no more liquid comes out. Cut the tofu into 1/2-inch pieces and place on a large rimmed baking sheet. 
  3. Stir in the oil, then add the coriander, pepper, red pepper flakes, cinnamon, and 1 teaspoon of salt. Stir well and coat with tofu. Turn it once or twice until the edges are crispy and golden brown, 20 to 25 minutes, the tofu will become crispier when it cools
  4. Mix yogurt and garlic in a small bowl; add salt. Collect the yogurt by dividing it into small pits, then tofu, cucumber, dried pickled onions, and a handful of mint.